King Chef Caterers

Our kitchen is tucked away in Kanjurmarg East, right near the fish market. If you know the area, you know it gets pretty lively around there in the mornings. We are in the Job House building. It’s a simple setup. We spend most of our time preping vegetables and getting the big pots ready for the day. There is always a lot of steam and the smell of spices in the air. We started small, just doing a few local events. Now we have a few more hands to help out. Kalachi Pakhadi is a bit tucked away, so some people have trouble finding the entrance the first time they visit. We aren't a big corporate company with shiny trucks. We just have our old vans that we load up every morning. Sometimes the traffic in Kanjurmarg is a nightmare, so we have to leave really early to make sure everything gets where it needs to go. It’s hard work, standing on your feet all day. My hands are always smelling like onions or garlic even after I wash them. We don't have a fancy office to meet people. We usually just talk over the phone or meet near the gate to discuss details. We focus on the cooking. Everything else is secondary to us. The kitchen floor gets wet, the noise is constant, and it’s always busy. But it’s what we do every day. We just keep the stoves going.